Acarajé

下ごしらえ

材料

作り方

手順

1. 1

   Soak the black-eyed peas in plenty of water overnight, or for at least 8 hours.

   調理のヒント： Ensure peas are fully submerged during soaking.

2. 2

   Drain the soaked black-eyed peas and carefully remove their skins. This can be done by rubbing them between your hands or using a food processor with a pulse setting and then rinsing away the skins.

   約30 分

   調理のヒント： Patience is key for peeling; it ensures a smooth fritter texture.

3. 3

   Place the peeled black-eyed peas, yellow onion, and salt into a food processor or blender.

4. 4

   Process the mixture until it forms a smooth, thick paste. You may need to add a tablespoon or two of water if it’s too dry, but avoid making it too thin.

   約10 分

   調理のヒント： The consistency should be like a thick pancake batter.

5. 5

   Transfer the paste to a large bowl and beat it vigorously with a spoon or whisk for about 10-15 minutes until it becomes light, fluffy, and almost doubled in volume.

   約15 分

   調理のヒント： This step incorporates air and makes the acarajé light and airy.

6. 6

   Heat the dendê oil in a deep pot or Dutch oven over medium-high heat until it reaches about 180°C (350°F).

   約10 分

   調理のヒント： Use a thermometer to ensure the oil is at the correct temperature for even cooking.

7. 7

   Carefully drop spoonfuls of the pea paste into the hot oil, forming oval-shaped fritters. Do not overcrowd the pot.

   約5 分

   調理のヒント： Wet your spoon with a little water to prevent the batter from sticking.

8. 8

   Fry the acarajé for 3-5 minutes on each side, or until they are golden brown and cooked through.

   約10 分

9. 9

   Remove the cooked acarajé with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

10. 10

    To serve, carefully split each acarajé open down the middle, without cutting all the way through.

11. 11

    Fill the acarajé with vatapá, caruru, and optionally, dried shrimp and hot sauce.

    調理のヒント： Serve immediately while warm.